Sunday, 31 July 2016

High Protein Banana Cinnamon Waffles (gluten free)

I haven't posted much in the past two months since we bought a house and moved. Most of my kitchen gadgets were all packed up. My friend Steve shared this recipe from Damn Delicious, which looked so awesome, I wanted to buy a waffle iron. Yesterday, Simon and I were in Walmart buying odds and ends for the house, and we happened across these kitchen robots:
I bought some cottage cheese, and the rest, we already had at home.

I followed the recipe from Damn Delicious, but halved it, to test the first batch. There's no sugar in them, and I had four ripe bananas on the counter, so I wanted to try a half batch without, and another half with bananas. The sugar free ones are pretty good, but I preferred the banana ones. So here they are! If you like, you can even add 1/4 cup of PB2 to this recipe for a peanut butter banana waffle.

Makes 6 servings


2 cups oats
1 cup cottage cheese
4 overripe bananas
1 tbsp cinnamon
2 tsp pure vanilla extract
1/4 tsp salt
6 eggs


Put all ingredients in a food processor or high powered blender. Preheat waffle iron, spray with canola oil. Pour 1/2 cup of batter per waffle section. My waffle iron has two sections, so it requires 1 cup of batter per batch.
Cook until golden brown. Top with nut butter for added protein.

Optional: Serve immediately, or allow to cool and freeze. Reheat in toaster.

Nutrition (per 2 waffles)

Because there is less cottage cheese per serving, the protein content is lower with the bananas, but the macros are still pretty impressive:

Saturday, 2 July 2016

Soy Sauce & Sesame Seed Chicken Drumsticks

We are moving to a new house soon, so we spent most of our Canada Day packing, cleaning out the fridge, and taking furniture apart. My goal to use up some of the items in the cupboard and fridge is going well, and we're still three weeks out from the move.

This recipe came together because I was trying to figure out what to marinate chicken drumsticks in, and we just happened to have these items on hand. We paired it with roasted asparagus, jasmine rice and Indian spiced lentils.

Makes 12 drumsticks


Package of 12 chicken drumsticks, skin on
1/3 cup low sodium soy sauce
1 tbsp sesame oil
1 tsp sesame seeds
2 tsp fresh ginger, minced
2 garlic cloves, minced
Zest of 1 lime
Juice of 1 lime
2 tbsp honey
Black pepper, to taste
Canola oil spray, for greasing pan


Mix soy sauce, sesame oil, sesame seeds, ginger, garlic, lime zest and juice, honey, and black pepper in a bowl. Place chicken drumsticks in a freezer bag or large bowl and pour sauce over to coat chicken. Refrigerate for 3 to 4 hours.

Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and spray with canola oil spray. Place marinated chicken drumsticks on the baking sheet, evenly distributed. Bake for 25 minutes, remove from oven, flip drumsticks over, then place back in oven for an additional 15 to 20 minutes, for a total cooking time of 40 to 45 minutes.

Nutrition (per drumstick)

Calories 168
Fat 6.0g
Saturated fat 1.4g
Carbohydrates 3.9g
Sugar 3.0g
Protein 23.4g

You might also like:
Honey Lemon Chicken Drumsticks
Spicy Coconut Lime Chicken Drumsticks
Roasted Sweet & Spicy Chicken Drumsticks
Barbecue Chicken Legs Spice Rub